For Luncheon and Supper Guests

by Alice Bradley

SAUTÉD OYSTERS

Put
1 pint oysters in strainer over a bowl and over them pour
2 tablespoons cold water, reserving liquid.

Pick over oysters, removing any bits of shell that may adhere to tough muscle.

Crush
5 common crackers on board with rolling pin or put through food chopper, and sift the
Crumbs. There should be ½ cup.

Coat each oyster with the cracker crumbs.

Sauté in
4 tablespoons melted butter or cooking oil.

When brown on one side turn and brown the other side. Cover
8 slices of toast, cut in three strips each, with
Celery sauce, and serve an oyster on each piece of toast.